Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.

Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the structure and functionality compared to cheese stored at 4 °C and cheese aged at 4 °C for four weeks prior to freezing. When combined with ageing or tempering, the slow industrial freezing minimised changes to the protein network as detected by confocal microscopy and arrested proteolysis. Cheese functionality improved with three weeks of tempering, with properties similar to cheese refrigerated for one month, potentially due to increased proteolysis and protein rehydration.

Using Sound To Study the Effect of Frothers on the Breakaway of Air Bubbles at an Underwater Capillary.

Frothers, a class of surfactants, are widely employed in froth flotation to aid the generation of small bubbles. Their action is commonly explained by their ability to hinder coalescence. There are occasional references suggesting that the frother may also play a role in the initial breakup of the injected air mass.